Ingredients:
- ½ cup ( 1 stick) unsalted butter or margarine, softened at room temperature for 10 minutes
- ½ cup plus l tablespoon sugar or superfine sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract ½ teaspoon pure lemon extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon milk or vanilla soy milk
- 1 cup confectioners sugar
- 1 can lemon pie filling or l jar lemon curd, such as Dickenson’s brand
Preparation
Preheat oven to 375 F. F Line 2 large cookie sheets with parchment paper. Set aside. In the bowl of an electric stand mixer, beat the butter or margarine and the sug, 11 on high speed, until smooth and creamy. Add the egg yolk and vanilla and lemrn 1 extracts. Mix for I minute, scraping down the sides.
In a medium bowl, sift the flour and salt together. Add half the flour mixture 1c1 the egg mixture. Add the milk and then the remaining flour mixture. Mix until combined. Set aside. Place the dough between two pieces of parchment paper and, with a rolling pin flatten to ¼-inch thickness. Using the top of a spice Jar (see note), or a I ½-inch round cool-11• cutter, cut out cookies. Re-roll the scraps into another mound of dough to be rolled out.
Place the rounds I ½-inches apart on the prepared cookie sheets. Bake for 8 to 12 ‘ minutes or until golden. Remove from oven and let cool for 10 minutes.
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Recipe by Susie Fishbein